SEPC STEP-UPP class tours Florida supply chain

The Southeast Produce Council (SEPC) brought its 2026 STEP-UPP Foodservice class to Florida in mid-March for a multi-day tour, the entity shared. The activities were aimed at strengthening ties between foodservice professionals and growers and to provide a firsthand look at produce production and distribution.

Participants visited farms, facilities, and operations across the state from March 17–19, engaging directly with growers, packers, and shippers to better understand supply chain dynamics. The program targets emerging leaders in retail and foodservice, offering a combination of leadership training and field-based education.

A closer look at SEPC's program

The tour began on March 17 with site visits hosted by Fresh Del Monte Produce, Sunripe Certified Brands, Wish Farms, and Florida Classic Growers. Activities continued on March 18 with additional stops organized by Pioneer Growers and Duda Farm Fresh Foods, where attendees observed modern growing practices and logistics operations.

The final day included a visit to Southern Specialties, allowing participants to reflect on supply chain complexity as they concluded the trip.

SEPC credited its Future of Industry sponsors—including Divine Flavor, Fresh Alliance, Mid-State Produce, Nature Fresh Farms, Nickey Gregory Company, NPC Foodbuy, RPE, Shuman Farms, Southern Specialties, Southern Valley Fruit and Vegetable, and Vick Family Farms—for supporting the program.

“Our Florida trip was a great success, despite a few travel complications. We saw excellent engagement from our students and a real desire to immerse themselves in learning about growing and supply chain processes. The students really came together as a group, and they supported each other through every step of the trip," said Heather Hart, STEP-UPP Foodservice Committee co-chair of Baldor.

“Despite a very hectic travel day due to weather delays, our students used the time to push through challenges, which helped them better appreciate each other and the anomalies that define our industry. Because of those hardships, the group quickly came together and immersed themselves in the learning process. After three full days visiting a wide range of SEPC partner growers, packers, and shippers, their attentiveness and thoughtful questions were clear signs of genuine engagement," said David Verdrager, STEP-UPP Foodservice Committee co-chair of RPE.

The Foodservice class will next convene in September at Southern Innovations in Nashville, Tennessee, where participants are scheduled to graduate.

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